How to cook fish soup at home?

How long to cook sea fish for fish soup

Sea fish makes ukha more tasty, since it does not have the smell of mud, and the broth is richer and more nutritious. As a rule, hake, pink salmon, pollock, salmon, haddock, mackerel or cod (they are chosen for first fish courses) are large in size. The carcasses are cut into fillets or steaks, and the head, tail, ridges and other trimmings are left for first courses.

Sea fish takes a little less time to cook than freshwater fish. You need to watch the time so that the seafood remains juicy and tender. It is easy to determine readiness by the eyes - they should turn white. A little more about preparing the different parts:

• the heads and tails are boiled for 20 minutes to make the broth rich;
• steaks are simmered for no more than 15 minutes;
• the fillet is ready in 10-15 minutes, but salmon pieces are often cooked for only 7-10.

Whole carcasses are cooked very rarely - it takes a long time, which is why the flesh can become tough. Cooking time depends on the variety, but more often it takes about 35-40 minutes. After this, the fish is cut, removing large bones and removing the skin.

Even if the sea fish is not bony, it is still recommended to strain the broth. When cooking over a fire in a pot, this cannot be done, so all that remains is to fish out the large bones with a slotted spoon.

You can avoid straining the broth only in one case - the fish soup is cooked from pieces of fillet, cleared of bones and skin.

How to cook fish soup

Products for a 5 liter pan
River fish (ruff, dace, perch, ide, bleak, rudd, crucian carp, pike, pike perch, salmon, salmon) - 1 kilogram Chicken egg - 1 piece Onion - 1 large head Carrot - 1 piece Lemon - half Water - 3 liters Salt and pepper - to taste

How to cook fish soup

1. Gut small fish, wash the belly well, do not remove scales. 2. Pour 3 liters of water into a saucepan and bring to a boil. 3. Peel the onions and carrots and place in boiling water. 4. Boil the vegetables for half an hour, then remove from the broth. 5. Salt the broth and add fish. 6. Cook fish soup over low heat without a lid for 15-30 minutes, depending on the type of fish. 7. Strain the broth through cheesecloth or a sieve, and pour the white of a chicken egg into it, leave for 10 minutes. 8. Gut large fish, clean, rinse and chop well, add to fish broth and cook for half an hour under a closed lid. 9. Salt and pepper the fish soup, squeeze lemon juice into it. 10. Close the ear tightly with a lid (you can additionally cover the ear with a blanket) and leave for 10 minutes.

Features of cooking on the stove and fire

It’s no secret that it’s customary to cook real fish soup over a fire so that the dish has a smoky flavor. This opportunity is not always available, so if you wish, you can prepare the stew at home. It’s easy to control the temperature on the stove—the soup should simmer, not bubble. When cooking in the fresh air, you need to monitor the fire, not allowing the stew to boil too much. The coals should be burnt, but with sufficient heat.

What you need to know before starting the process:

1. The water is taken from a spring or other source; it is definitely not suitable from a tap. In extreme cases, you can use filtered water.
2. You cannot cover a pot or pan with a lid - this can only be done after removing it from the heat. If you cook fish under a lid, the broth may turn out cloudy and have an unpleasant odor.
3. It is advisable to soak river specimens in a vinegar solution, taking 2 tbsp per 1 liter of liquid. l. vinegar. You can replace it with clean water, leaving the carcasses in it for half an hour to an hour.
4. A coal from the fire must be dipped into the stew for a couple of seconds - it adds a unique aroma, removing the unpleasant odor. At home, you can extinguish several birch branches or Japanese sushi sticks.
5. You should not add a lot of spices to the dish - only black pepper and fresh (dried) herbs. The main ingredient should remain fish: the more of it, the tastier the stew will be.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

Ask a Question

You should not cook a lot of fish soup, as the taste may change when heated. Cooking time depends directly on the dishes - a saucepan or cauldron with a thick bottom and walls is suitable. In a thin vessel, the broth will boil faster, and the fish may burn.

Useful tips

To properly prepare fish soup at home, follow these recommendations:

• Delicious fish soup is made from pike perch, perch, salmon, carp, carp, pike and crucian carp. Their meat is tender and sweet. Suitable marine species include halibut, cod, and notothenia. Use at least two types of fish. Avoid meat from ram, roach, roach and bream.
• There should be few vegetables in the ear. Cut carrots and potatoes into large pieces. Divide the onion into two parts - this way it releases its juice better.
• For spices and herbs, use dill, parsley, nutmeg, fennel, saffron, anise, ginger. If the ear has a specific smell, add a slice of lemon.
• Place the fish in a hot vegetable broth - this will provide a richer taste. Place the frozen semi-finished product in water directly from the freezer.
• Cook the fish soup over low heat. Do not cover the pan with a lid. Remove the foam in time with a slotted spoon. If the ear is cloudy, lighten it with an egg white extract.
• Do not stir the broth. Before serving, strain through cheesecloth.
• Do not overcook the fish, otherwise it will become tough and lose its taste. Cook river varieties for 8–20 minutes (based on the size of the pieces). Cook the seafood for 10–15 minutes. Simmer large northern species in broth for 30 minutes. If the meat comes away from the bones, the dish is ready.

Cooking fish soup at home is not difficult. The main thing is to keep track of time and follow the cooking technology. Use seasonings and spices at your discretion. Add more spices to fatty varieties. Spices are not necessary for river fish.

Required Ingredients

Many species from the river are suitable, but it is recommended to take small and large carcasses. Often small fish are used to make broth, and larger ones are boiled for serving.

So, what products do you need:

• small river fish - 1 kg;
• water - 2.5-3 l;
• potatoes - 4 tubers;
• onions - 2 heads;
• carrots - 2 pcs.;
• salt and black pepper - to taste;
• bay leaf - 2 pcs.;
• fresh dill, onion - for serving.

Wash the river fish thoroughly, gut it and cut it into large pieces if necessary. Leave in water while vegetables cook. The fish will cook quickly, so they are added a little later.

Find out the secret of delicious soup

Secret 1

Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.

Secret 2

Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

From salmon

Salmon soup turns out tasty and transparent. Try the following Finnish recipe.

Ingredients:

• salmon – 1 kg;
• potatoes – 6 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• water – 2.5 l;
• bay leaf, herbs, black pepper and salt.

Preparation:

1. Prepare vegetables and fish. Peel them, wash them, cut them into pieces.
2. Boil water in a saucepan. Add vegetables and spices. Boil everything for 7 minutes.
3. Place the fish in your ear.
4. Reduce the flame to low and simmer for 20 minutes.
5. Throw in a bay leaf at the end. Cover the container with a lid and leave for 10 minutes.
6. Serve the fish soup with fresh herbs.